Pan-fried pear and fig pancakes

Pan-fried pear and fig pancakes


1 person made this

About this recipe: A rich mixture of fresh and dried fruits fills sweet pancakes drizzled with maple syrup.

Brenda Houghton

Serves: 4 

  • 300 ml (10 fl oz) skimmed milk
  • 1 egg
  • 100 g (3½ oz) plain white or plain wholemeal flour, or a mixture
  • 1 tablespoon caster sugar
  • Salt
  • 2 teaspoons sunflower oil
  • For the filling
  • 20 g (¾ oz) butter
  • 700 g (1 lb 9 oz) pears, peeled, cored and chopped
  • 100 g (3½ oz) ready-to-eat dried figs, chopped
  • ½ teaspoon ground cinnamon
  • A pinch of ground cloves
  • Grated zest of ½ orange
  • 90 g (3¼ oz) soft brown sugar
  • To serve: 4 tablespoons half-fat crème fraîche or Greek yoghurt and 4 tablespoons maple syrup, optional

Prep:50min  ›  Cook:35min  ›  Ready in:1hr25min 

  1. To make the pancake batter, place the milk, egg, flour, sugar and a pinch of salt in a food processor and blend for 1 minute to a smooth consistency. Alternatively, place the flour, sugar and a pinch of salt in a bowl, make a well in the centre and pour in the egg and milk. Stir slowly with a wooden spoon to incorporate the flour until a smooth batter forms. Set the batter aside to rest for 30 minutes.
  2. Heat the oven to a low setting. Grease an 18 cm (7 in) nonstick frying pan with a little oil and heat the pan until it is very hot. Pour in 1-2 ladles of batter and tilt the pan so that it covers the base. Cook for 30-45 seconds until the underside is golden. Turn the pancake over and cook the other side for 1 minute, or until it is set.
  3. Transfer the pancake to a piece of kitchen paper. Repeat the process to make eight pancakes, separating each with a piece of kitchen paper. Wrap the stack of pancakes in foil and place in the oven to keep warm.
  4. To make the filling, melt the butter in a small frying pan over a medium heat. Add the pears and figs, reduce the heat and cover, then simmer for about 10 minutes, or until the pears are tender when tested with a knife.
  5. Stir the cinnamon, cloves, orange zest and soft brown sugar into the fruit and simmer for a further 5 minutes.
  6. Divide the fruit mixture between the warm pancakes. Fold them up and serve two per person, with 1 tablespoon of half-fat crème fraîche or Greek yoghurt, and some maple syrup if desired.

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Reviews (1)


Fantastic flavour - my new favourite pancake filling! I didn't put so much sugar in and it was still sweet enough for me. - 23 Feb 2015

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